| 啤酒生产中的微生物管理 |
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| 引用本文： | 刘纯根,曹程节.啤酒生产中的微生物管理[J].酿酒科技,1999(3):61-62. |
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| 作者姓名： | 刘纯根 曹程节 |
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| 作者单位： | 安徽省第一轻工业学校，圣泉集团九华山啤酒有限公司 |
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| 摘 要： | 对啤酒中可能存在的微生物以及对啤酒的危害作用进行了分析，并根据各种微生物的来源对各生产工序进行相应的清洗灭菌工作，以加强微生物的有效控制，确保啤酒质量。
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| 关 键 词： | 微生物 酵母 发酵 啤酒质量 |
Brief Discussion on the Compounds Effecting the Flavour of Beer |
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| SU Hua.Brief Discussion on the Compounds Effecting the Flavour of Beer[J].Liquor-making Science & Technology,1999(3):61-62. |
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| Authors: | SU Hua |
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| Abstract: | The compounds effecting the flavour of beer are alcohol,ester,carbonyl compound,organic acid,sulphur compound,volatile amine and phenol compound,etc.They are mainly formed in the fermentation of malt,supplementary cereal,hops and yeast.The influence mechanism of the fermentation on beer flavour was discussed in this article. Diacetyl is also an important effect substance on the flavour of beer. |
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| Keywords: | beer flavour form control |
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